Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 1 tablespoon minced garlic (about 3-4 cloves)
- 2 pounds ground beef (90/10 recommended)
- 1 tablespoon Italian seasoning
- 2 teaspoons each: ground pepper and kosher salt
- 24 ounces marinara sauce (choose low-sodium if preferred)
- 32 ounces beef broth (plus extra if desired)
- 28 ounces crushed tomatoes
- 12 ounces Mafalda noodles
- ½ cup heavy cream
- 2 cups mixed cheese (mozzarella, cheddar, and Monterey Jack)
- Fresh parsley for garnish
Instructions
- Heat oil in a large Dutch oven over medium-high heat until shimmering
- Add onions and sauté for 3-4 minutes until translucent, stirring occasionally
- Incorporate garlic and cook for 1 minute until fragrant
- Add ground meat, breaking it up with a wooden spoon, and season with Italian seasoning, salt, and pepper
- Cook meat mixture for 8-10 minutes until well-browned. Drain excess fat if needed
- Pour in marinara sauce, broth, and crushed tomatoes, stirring to combine
- Bring mixture to a gentle simmer
- Add noodles and cook for approximately 8 minutes until al dente
- Stir in cream and cheese until fully melted and incorporated
- Finish with fresh parsley and serve hot
Slow-Cooker Method
- Follow steps 1-4 in a separate pan
- Transfer meat mixture to slow cooker
- Add all ingredients except pasta, cream, and cheese
- Cook on low for 6-8 hours or high for 3-4 hours
- Add pasta during the final 30 minutes of cooking
- Stir in cream and cheese just before serving
- Adjust consistency with extra broth if needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop (Dutch Oven) / Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 550 kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg